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Brisket Question

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danv23
danv23 Posts: 953
in Beef
My Brisket (which got done at 10am EST) has just been taken out of the cooler (FTC) still in the foil (used lots) which was still hot to the touch. I put it in the oven at 170.

My question is, what time do i take it out of the oven if I want to slice it at 6:30?  Do I take the foil off at some point before slicing?  PLease help, and be descriptive as possible! Thanks!!!!!!

The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Weber Summit 6 Burner

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  • pkaboo1
    pkaboo1 Posts: 115
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    What temp dome,what temp grid,how big was the brisket?

    Done at 10amEST,to be served at 6:30pmEST?

    Long, long time to FTC.

     

    Snellville,Ga.
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  • danv23
    danv23 Posts: 953
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    i agree. Gotta work with what I got. Should i let it rest sitting in the foil in the juices (i hope) with the foil torn open for like 30 min before slicing?

    I cooked on my XL, it was 18lbs, guru attached to the dome probe, 250 deg. started at 5pm, figured an hor to an hour 15 per pound. And yes, its calibrated.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • lousubcap
    lousubcap Posts: 32,385
    edited May 2013
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    I would unwrap the food gift at around 6:20 PM (EDT) based on a temp fo 170*F.  Just be ready to consume once you slice against the grain.  FWIW-YMMV
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • danv23
    danv23 Posts: 953
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    10-4.. if it fails i'll sauce it up. used can-o-beef broth in the foil which i preheated. Seemed good and wet when it went in the foil. i am currently praying to the beast gods.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

    · Share on FacebookShare on Twitter

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